Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
How to Cook the First Corn of the Season + More Summery Recipes to Make Right Now
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Friends, hello from Lake George π Earlier this week I bought the first local corn of the season, a dozen and a half ears for the 13 of us staying at Lake George.* That night for dinner, I cooked the ears as I most often do in the summer: steamed in a little bit of water in a covered pot for about 5 minutes. When cooking corn for a crowd, this is what I do: stuff the ears, broken in half, into a large pot, add two cups of water, cover with foil, bring to a boil, then set a timer for 5 minutes. When the timer dings, turn off the heat, remove the pan from the burner, and let the corn sit until serving time, another 5 minutes or so. The corn will emerge firm and juicy, cooked just enough, which is all it needs. Friends! Is there anything better than the first corn of the season? We ate it aside chicken souvlaki, tzatziki, and warm bread. It was heaven. Here are 3 favorite corn recipes I'm so looking forward to making: βDeborah Madison's Corn Frittersβ βFresh Corn Polenta: It's truly one of my all-time favorite things to eat. βMelissa Clark's Corn Pastaβ
*We stay at a place called Stepping Stones in Diamond Point, which my in-laws discovered 9 years ago when they first moved out here. I canβt recommend it enough. 5 More Summery Recipes to Make This WeekβQuick Fresh Tomato-Basil Sauceβ β βPan-Seared Cod with Sauce NiΓ§oiseβ βBlistered green beans: βSimple White Bean Saladβ βCold Peanut Noodlesβ
β PS: You Are Loving These 3 Recipes...
In Case You Missed ItβSimple Roasted Yellow Tomato Sauceβ Virtual Cooking ClassOn Thursday, August 1st from 6-7:15 pm, Iβll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. Iβll be making three recipes from Pizza Night. This class is part of Milk Streetβs summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt. Use PIZZANIGHT15 for 15% off my class. The Dressing I Make on Vacation + 3 Recipes from Pizza Night
In Friday's pizza newsletter, I shared the salad dressing recipe I make most often on vacation, a chat with Evan Kleiman from KCRW's Good Food, and 3 recipes from Pizza Night. Get the recipes here:
Thank YouThank you to all who have ordered Pizza Night.
5 Free Resources Available to You
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello! Somehow summer is over, the kids are back to school, the hockey carpool has resumed, and, well, I find myself asking: how?! This summer in particular felt like a blink. Alas. Today, I have three things to share with you: First, corn on the cob: at some point in the middle of the summer, I stopped making it. Three of my children have braces, and as I noticed them night after night struggling to strip the kernels from the ears on their plates, sending corn flying everywhere,...
Hello Friends, A couple of weeks ago, I returned home to find Caroline Chambers' new book, What to Cook When You Don't Feel Like Cooking, at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn't really feel like cooking. As I flipped through, I noticed the chapter organization β "15-ish Minutes," "30 Minutes," "45 Minutes," etc. β and immediately felt inspired. Surely I...
Friends, hello! Yesterday my copy of Jenny Rosenstrach's new book, The Weekday Vegetarians Get Simple, arrived, and about 30 minutes later the above-pictured tart, the book's cover photo, emerged from my oven. It was one of the fastest dinners I've ever assembled in a very long time and a reminder that a handful of good ingredients β good puff pastry, excellent tomatoes, deliciously creamy blue cheese β go a long way. Three years ago, Jenny wrote The Weekday Vegetarians, in which she shared a...